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Roast Beetroot with Black Garlic Yoghurt


1 hour

A simple salad of earthy beetroot with fresh herbs and a tangy black garlic yoghurt.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 180°C.
  2. Place the beetroot, unpeeled, in to a roasting tin. Coat with olive oil, salt and pepper. Cover with tin foil and roast for 45 minutes, until they are easily pierced by a sharp knife.
  3. When the beetroot are cool enough to handle, peel off the skin and slice into chunks. Drizzle the peeled beetroot with olive oil and season with salt and pepper.
  4. Soften the black garlic cloves into a paste, using the side of a knife on a board. Mix the black garlic with the yoghurt, season with salt and pepper.
  5. Arrange the beetroot onto a plate and dollop the yoghurt on top. Scatter with the picked herb leaves and serve.


  • 500g beetroot
  • 200ml plain yoghurt
  • 8 black garlic cloves
  • 5g dill, leaves picked
  • 5g parsley, leaves picked

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)




1 Bunch (min. 15g)


Purton House Organics

Organic Bunched Beetroot

1 Bunch


The Dorset Dairy Company

Dorset Strained Yoghurt (Greek Style)